A low carb coconut flour flat bread that works with either a sweet or savoury filling. It is very flexible so can be rolled up and used in recipes such as enchiladas. Or a quick low carb pizza base too. I enjoy it as a bread with dips or filled with cheese and coleslaw.
This is an old recipe of my mine that I thought that I would revisit and update. It's rather scary how old it is and how long I have overlooked it too. So many recipes, not enough time! I must add a very British "Oi! I know what you did last summer too" to the food blogger who has recently been showcasing this recipe as their own. Not cool man. Use my recipes by all means but strap on a pair and credit your source.
It is difficult for me to put this coconut flour flatbread into a category as they can be slightly sweet due to the coconut flour, but are versatile enough to be used as a savoury flat bread. They do have a delicate coconut taste, so if you want to use them as a sandwich wrap use a filling that would compliment the coconut flavour, perhaps some shredded chicken, lemon mayonnaise and lettuce? You decide, you're the one eating it, not me. I recently had mine with some Roasted Red Pepper dip - very tasty!
The mixture of this coconut flour flatbread is fairly thick so you will need to spread it over the frying pan with a spatula as you pour it in. Be quick, be nimble and try your best to get a circle! Or be creative and quickly make a shape. If it ends up a strange shape, just confidently snap "that's what I was planning to do". I do it all the time in an assertive manner and am never questioned! Smother it with melted cheese and no-one will question you...
If you are making mayonnaise or ice cream and wondering what to do with the remaining egg whites rather than a boring egg white omelette, then whip a batch of these coconut flour flatbreads. Alternatively, if you are wondering what to do with the left over egg yolks after making this recipe you have a few options. Lemon curd is always a delicious option. Or a coconut dessert!
More low carb bread recipes
This post may contain affiliate links. Please read my disclosure policy for more info.
Coconut Flour Flatbread
- 2 Tablespoons (14g) coconut flour
- ¼ teaspoon baking powder
- 3 egg whites
- 2 tablespoons coconut milk
- 1 tablespoon water
- ½ teaspoon onion powder optional
- ½ teaspoon garlic powder optional
- Whisk all ingredients until you have a smooth batter with no lumps.
- Heat a frying pan on a medium heat. Add about one tablespoon of butter and melt.
- Pour a third of the mixture into the pan and smooth out quickly with a spatula.
- Cook until the edges are brown, then flip over and cook the other side.
- Repeat for the rest of the batter.
- Fill with your filling of choice..sweet or savoury.
- Eat and enjoy!
Should I ground my psyllium husk into a fine powder or can I use it as is?
I would grind it into a fine powder.
This is great! I used double cream instead of coconut milk as I didn't have any and skipped the optional seasonings as I wanted a neutral flavour, and it was just right. I must admit I do find egg whites more eggy than whole eggs, so next time I'll make this with 2 whole eggs instead of 3 egg whites. Thank you so much for this recipe, it's easy and convenient and very tasty.
Glad you enjoyed it and I like the use of double cream
Found the batter super thin?
You might have added too much water as the absorbency between brands of coconut flour can vary. Next time, add the water a quarter cup at a time.
You say try a quarter
cup at a time,but it only asks for 1 tablespoon?
I think you might be mixing up my other coconut flour flatbread with psyllium husk powder which uses a cup of water.
Perfect from the first time. My go to recipe for coconut naan, pancakes, tortilla, crepes. Thank you! Yummy!! ?
Can I substitute the coconut flour with almond flour ?
I've not yet tried that. The quantity would have to increase though.
This sounds delicious! Do I need to use full fat cocoanut milk?
Yes I did.
Don you use lite coconut milk or the whole fat kind?
The whole fat type.
I am looking forward to trying this recipe but if I am using egg whites from a container how much would I use in place of using the egg whites of 3 eggs?
I'm not too sure, I would guess about 3 to 4 tablespoons.
Do these freeze well?
I haven't tried but can't see why not.
Can you just use 1 whole egg instead of the white?
You could, but it might be a bit more "eggy" in taste. Enjoy it!
looks good. i want to make it but why just egg whites? can we add the whole egg?
I find that the egg white keeps it light and not too "eggy" but feel free to add the whole egg. Hope you enjoy it and thanks for popping by!
What in the world is 1/16th of a teaspoon???? How does one measure that, exactly?
Hi Dawn, it's a quarter of a quarter teaspoon...or just a "dash" in other words!
Oh, yes...duh! Now that I read your comment, I realize I knew that...thank you! I should do the math lol
They actually make measuring sizes of this now.. I never saw it until a few months ago
I can't eat eggs....anyone try flax eggs or something else?
I haven't...flax eggs might work..let me know how it goes!
Can this be made in a microwave?
Hi, I'm not too sure to be honest. Give it a try and let me know how it works out!
I made this tonight on my griddle and then used it as a pizza crust. VERY GOOD! THANK YOU!
Thanks Elle! Glad you enjoyed it!
This is so good! and it will save me money.
Hope you enjoy it Kelly!
I made these the other day, almost exact recipe, but there wasn't any liquid in it and they don't fold at ALL. I did add a couiple tablesp. of water to it, but no go. Maybe milk would help.. I'll try again. I also found that the flavor is a little odd, so I shouldve added spices..
I would add more coconut milk perhaps..spice it up with some herbs? Hope the next one works out okay for you.
Same thing happened to my first attempt, didn't run like batter, was more like a wet dough. Added more water but by then was too late. I always find that coconut flour absorbs a lot of moisture, perhaps that was the reason?